- 3 cups warm water
- 1 TB instant yeast
- 2- ½ tsp. salt
- 3-1/2 c. cups whole wheat flour (whole wheat white flour is best)*
- 3 c. cups unbleached flour*
- Put the yeast and salt in a bowl and add the water.
- Add all the flour and mix well.
- Put in a bowl and cover with plastic wrap (not airtight). Let set at room temperature for about 1-1/2 hours.
- Put in the refrigerator for up to a week or week-and-a-half. (Or bake right away - cut off what you need, shape, and let sit while pot heats).
- When ready to bake, place an enameled dutch oven, with lid, in a 450 degree oven.
- Dust the dough with flour, grab a quarter or half (depending on the size loaf you want) and cut off piece with a serrated knife. Using well-floured hands, shape gently into a ball and place on a piece of parchment paper resting on a cookie sheet (or in a small round skillet to help shape). Dust the top with more flour.
- Let sit on the counter 30 minutes. Then slash the top of the loaf with a serrated knife.
- Transfer the loaf to the hot dutch oven using the edges of the parchment, replace the lid, and cook for 15 to 17 minutes.
- Remove lid and continue to cook for another 15 to 17 minutes, or until loaf is a golden brown.
- Remove to a cooling rack for 30 to 60 minutes before cutting.
NOTE: Prep time doesn't include rising time.
Recipe adapted from Artisan Bread In Five Minutes A Day by J. Hertzberg and Z. Francois and a Cook’s Illustrated story (no link available) on no-knead bread.
Other easy bread recipes you may like:
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